Crab Cakes
A delicious treat that is easy to make for any occasion..
nonstick cooking spray
16ounces lump crabmeat
1garlic clove
1red bell pepper, about 7 ounces, cut into
3green onions, cut into
½cup parsley
1teaspoon extra virgin olive oil
¼teaspoon kosher salt
¼teaspoon freshly ground pepper
2large eggs, lightly beaten
1cup Basic Fresh
Breadcrumbs (page 5)
½cup mayonnaise
1teaspoon Worcestershire sauce
1½ teaspoons Old Bay seasoning
2teaspoons
hot sauce, optional
Makes twelve
Approximate preparation time: 10 minutes plus 20 minutes cooking time
Look through crabmeat to make sure there are no shells; reserve in refrigerator. Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the small feed tube to chop. Add the pepper, green onions and parsley and pulse to coarsely chop, about 10 to 12 pulses.
Put the oil into a large skillet placed over medium heat. Cook chopped vegetables with salt and pepper until soft, about 5 to 7 minutes. Remove and reserve in a large mixing bowl.
Once vegetables have cooled slightly, add the crab, eggs, breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and a dash or two of hot sauce if using to the mixing bowl. Mix thoroughly but carefully, so not to break up the crab too much. Form mixture into
Place on prepared baking sheet and bake until crabcakes are evenly golden, about 15 to 20 minutes.
TIP: Substitute cooked fish fillet for the crab to make tasty fish cakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat) carb. 11g pro. 11g fat 5g sat. fat 2g chol. 77mg sod. 912mg calc. 54mg fiber 1g
